Smoked Chicken Wings Recipe

Trim & Dry

Pat wings thoroughly dry with paper towels. If whole, separate wings at the joint into drumettes and flats; discard tips or save for stock.

In a large bowl, combine kosher salt, granulated sugar, black pepper, garlic powder, onion powder, smoked paprika, and baking powder. Toss wings with neutral oil, then rub the dry seasoning mixture evenly over all wings. Place wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours and up to overnight to dry-brine and tighten the skin.

Prepare smoker or grill for indirect smoking and stabilize to 250°F (120°C). Soak wood chips if using a gas or charcoal grill and you want more smoke burst; for a dedicated smoker, use dry chunks. Add wood to smoker according to manufacturer's instructions.

Remove wings from refrigerator and let sit 15–20 minutes to take the chill off. Arrange wings in a single layer on smoker racks (do not overcrowd). Smoke at 250°F (120°C) until internal temperature reaches 165°F (74°C) and skin is starting to set — about 45–60 minutes depending on size and smoker.

If you prefer crispier skin, increase smoker/grill temperature to 375–400°F (190–205°C) for the last 8–12 minutes or move wings to a hotter zone; alternatively, finish under a broiler for 3–4 minutes, watching closely to avoid burning.

Buffalo Sauce (if making from scratch)

In a small saucepan over low heat, melt the butter and whisk in the hot sauce until smooth and combined. Keep warm; do not boil. For a tangier sauce, add 1/2 tsp apple cider vinegar and a pinch of brown sugar to balance heat.

BBQ Glaze

In a small saucepan combine BBQ sauce, brown sugar, and 1 tsp apple cider vinegar. Warm over medium-low heat until sugar dissolves and the sauce is glossy, 3–5 minutes. Keep warm.

Teriyaki (if making or refining)

Combine soy sauce, mirin (or honey-water substitute), brown sugar, minced ginger and garlic in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–4 minutes. If a thicker glaze is desired, mix cornstarch with 1 tbsp water to make a slurry, then whisk into the simmering sauce and cook 1 minute until glossy. Remove from heat and keep warm.

Divide smoked wings into three equal portions for Buffalo, BBQ, and Teriyaki (or keep them separate if serving one sauce). Place wings in a large heatproof bowl for each sauce style.

For each portion, pour the corresponding warm sauce over the wings and toss gently to coat evenly: Buffalo — toss with buffalo sauce and melted butter; BBQ — toss with warmed BBQ glaze; Teriyaki — toss with teriyaki glaze. If you want a stickier finish, return sauced wings to the smoker or a hot grill for 2–4 minutes per side to set the glaze, watching closely to avoid burning sugar in the sauces.

Transfer sauced wings to a serving platter. Garnish with chopped parsley or sliced green onions. Serve buffalo wings with celery, carrot sticks and blue cheese or ranch on the side.

Ensure all wings reach a safe internal temperature of 165°F (74°C) before saucing. If not serving immediately, hold wings in a warm oven (200°F / 95°C) in a single layer on racks to maintain texture for up to 30–45 minutes.